First Tuesday Recipes for November

It’s that time of year again…the time when the calendar is in fast-forward from Halloween through the New Year. It’s a busy season, but try to slow down every now and remember to be thankful!

This week I’ve got a breakfast recipe that’s simple and delicious, a side dish, and an easy weeknight soup using convenience ingredients.

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Favorite Oatmeal

One serving of plain oatmeal, prepared according to package directions

1/4 c. half & half

1 banana

1 T. (or to your taste) brown sugar

Prepare oatmeal as directed. Place in a bowl. Pour half & half over oatmeal, but do not stir. Slice banana onto top. Sprinkle with brown sugar. Using a kitchen torch, caramelize the sugar until golden and fragrant. Stir and enjoy!

If you don’t have a kitchen torch, place the oatmeal in a broiler-safe bowl, layer ingredients as above, and broil until sugar is golden and bubbly. Keep a close watch on it!

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Baked Acorn Squash with Brown Sugar and Sour Cherries

This recipe comes courtesy of Chef Ed Daggers of the Atlantic City Country Club, with his permission.

3 med. acorn squash

2/3 c. dried cherries

1 c. frozen tart red cherries

1/2 c. packed brown sugar

1 t. grated lemon peel

1/4 t. nutmeg

1/2 t. salt

1/4 c. lemon juice

3 T. butter

Cut each squash in half and discard seeds. Place squash, cut side up, in two 13 x 9″ greased baking dishes.

Combine the dried and tart cherries, brown sugar, lemon peel, nutmeg, and salt. Spoon into squash halves. Sprinkle with lemon juice and dot with butter.

Bake, uncovered, at 350 degrees for 45-55 minutes, or until squash is tender.

***

Chicken and Wild Rice Soup

1 pkg. Uncle Ben’s Long Grain and Wild Rice original recipe (discard spice packet)

1 c. water

2 cans (14 oz. each) chicken broth

1-2 carrots, shredded

10 oz. frozen chopped broccoli, thawed

onion flakes

1 can cream of chicken soup

8 oz. reduced-fat cream cheese

In medium saucepan, bring rice, water, and chicken broth to a boil. Cover and simmer for 10-15 minutes or until rice is cooked.

Add carrots, broccoli, and onion flakes; simmer for 5 minutes.

Add canned soup and cream cheese; simmer until thickened.

Enjoy!

Until next time,

Amy

10 comments on “First Tuesday Recipes for November

  1. Pat Wahler says:

    I don’t know how I missed this soup recipe. It looks fabulous. I’m totally addicted to soup when the north winds howl. Will definitely add this to my list. Thanks, Amy!

    Like

    • amreade says:

      My aunt just made it the other day. She halved the cream cheese and added shredded chicken. She said it was delicious! So many things you could do to this soup to make it your own. Glad you found something new to try! Stay warm!

      Like

    • amreade says:

      My aunt just made it the other day. She halved the cream cheese and added shredded chicken. She said it was delicious! So many things you could do to this soup to make it your own. Glad you found something new to try! Stay warm!

      Like

  2. dgkaye says:

    Thanks Amy. Love the Acorn Squash recipe. Whodathunk to add cherries? Great idea. And yum on the oatmeal. I like oatmeal as a late night snack, lol. If I find myself feeling hungry I’ll make oatmeal and at least get some fiber out of it instead of eating junk food. šŸ™‚ x

    Like

  3. Carol Thompson says:

    The acorn squash recipe sounds delicious. Iā€™m going to try it. Thanks for sharing.

    Like

    • amreade says:

      Hi, Carol,

      John and I tried that squash recipe at a cooking class recently and we loved it! I wouldn’t have thought to pair sour cherries with squash, but it is a great idea.

      Like

  4. Darlene says:

    Some great recipes here! Happy fall. xo

    Like

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